Aug 25, 2010

Corn and Zucchini Medley

4 slices bacon
2 c. chopped zucchini
1 1/2 c. fresh corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c. feta cheese

1.Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
2.Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and cheese.

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